Saffron Fruit Loaf and Salted Honey Butter

This loaf is honestly on of the easiest things to make… Even a total fruit loop could do it.

Unlike most of my recipes, it does requires a little pre-planning. I tend to do it broken up in stages. The first part the night before and then finish it off the next morning to have with brunch.

Its such a delicious addition to the weekend breakfast table, or to have with a slick of raw honey butter and a cup of coffee (or tea) in the afternoon. I like using manuka honey to make the butter. It has a real depth of flavour and is richer in minerals and vitamins then the normal variety. You could also use raw honey or maple syrup if you prefer.

It is important to use a gluten containing flour, like spelt or kamut to make this recipe successfully. The loaf needs the elasticity to give it a good crumb and rise.

Saffron Fruit Loaf Recipe

200ml warm water

1 teaspoon dried yeast

170g white kamut, or white spelt flour

200g sultanas

a pinch of saffron

170g white kamut, or white spelt flour

1 teaspoon fine sea salt, I use

25g coconut oil, or unsalted butter

50g coconut palm sugar

2 teaspoons of cinnamon

Method

Pour the warm water into a large bowl with the yeast and saffron. Leave the mixture to stand for ten minutes, so the saffron colours the water a vibrant yellow. Add the flour and sultanas to the bowl and mix well. Cover the dough with a damp cloth or cling film and place in a warm spot of the kitchen to prove for 2-4 hours. The longer the better.

Add the remaining 170g flour, salt, sugar and cinnamon to a bowl. Add the coconut oil, using your fingers to rub it in so you don’t see any blobs of it. Add the sticky yeasted dough and sultanas to the flour mixture and knead to combine. Once well kneaded, place the dough back in the bowl to prove for 15 minutes. Once proved for 15 minutes have another go kneading. You should do this kneading and proving process several times.

Grease a small loaf tin, after the 2nd or third knead, shape the dough and place it in the tin. Cover the tin with the tea towel and leave the dough to prove a for 1 hour.

Pre-heat your oven the 220 degrees celsius/ gas mark 6. Cover the loaf with a little egg wash, or a light pain of milk for glossiness. If you want, you can use a sharp knife to slash a few marks on the top of the loaf. Bake the bread for 20 minutes then reduce the heat to 200 degrees and continue cooking for 20-25 minutes, or until the loaf is golden brown and cooked through.

For the Salted Honey Butter

250g Organic Unsalted Butter, softened

4 tablespoons Honey

1 teaspoon flakey Sea Salt

1/2 tsp Vanilla Extract

Method

Place butter into the mixing bowl and beat using a wooden spoon to loosen the butter. Add the honey, sea salt and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or clingfilm. Roll the butter into a log and refrigerate for 2-3 hours. Any extra you can freeze, if you fancy.

If you have any different variations, spices you’d use or combinations I should try, please do get in touch and leave me a comment below. I’d love to hear from you 🙂